- 1 cup whole milk greek yogurt (plain)
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1/2 teaspoon cumin
- 1/8 teaspoon cinnamon
- 1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you don't like heat)
- 1 lemon
- 2 tablespoons lemon juice (freshly squeezed, from one lemon)
- 1 3/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 5 garlic cloves (minced)
- 2 1/2 pounds boneless skinless chicken thighs (or 2 pounds boneless skinless chicken breasts, trimmed of any excess fat and cut into large bite-sized pieces)
- 1 red onion (large, cut into wedges)
- vegetable oil (for greasing the grill)
PER SERVING *
|Calories590Calories from Fat400|
|% DAILY VALUE*|
|Calories from Fat400|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Lisa G. 3 Sep
Need some planning ahead but very good
Michele P. 13 Aug
Enjoyed this very much! Will make this again!!
TheFitz's 3 May
definitely would make again
Jadeywadeypolo 10 Nov 2017
Mines came out horrible. I’m sure it’s good if made correctly
Theresa Marie 14 Oct 2017
Awesome Must make it again and again!
Jodi R. 3 Oct 2017
Freaking awesome!!! Everyone loved it
Annette W. 28 Sep 2017
Delicious!! This recipe is a keeper. It was super flavorful and moist.
Melissa T. 7 Sep 2017
Followed the recipe to a T except used slightly less lemon rind. All I could taste was lemon - no garlic, no paprika or chilli...just lemon
rachael b. 1 Sep 2017
really delicious. my husband is turkish and thought this was classic flavour. i have made a couple of times great for people on a diet too. thanks for sharing
John Catoe 10 Jul 2017
Absolutely delicious. I will make this again.
Collins 17 Jun 2017
it was pretty good. marinating overnight took a lot more forethought than i usually have...
Jodi J. 7 Jun 2017
Delicious! I marinated the chicken overnite.
kfm6 25 May 2017
I followed the recipe with no changes. I made it twice, once with chicken breasts and once with chicken thighs, both were fine but the thighs stood up to reheating the next day better than the breasts. I cooked it over charcoal (excellent) and served it over the Basmati Rice Pilaf with Dried Fruits and Almonds. Closely watched the temp because it is easy to overdo the chicken, especially if using breast meat.
Anton H. 18 Apr 2017
I marinated the chicken overnight and baked it in the oven at 425 degrees for 15 minutes on each side. The chicken was very juicy and tasty. Will definitely make again.
Emily P. 4 May 2016
Chicken and rice both delicious! Only marinated for a couple of hours but the flavour was still lovely!
Judy C. 11 Apr 2016
The chicken was moist and flavorful! I made the rice as well. Both were fantastic!! Would make it again
Musab D. 22 Feb 2016
its very nice and Delicious food for Lebanese people id like to make it everyday to eat it for lunch
linda m. 14 Feb 2016
absolutely love this recipe - didn't change a thing. great reheated for lunches on pita; used chicken breast for convenience